Making banana bread

Something for the weekend. Not only does baking create such a wonderful learning experience for all ages the added heat from the oven will be sure to keep you cosy and warm. Mathematics, sequencing, fine motor and gross motor skills, literacy, turn taking and exploration of sense all at work here!

Banana Bread


2 cups (424 g) sugar

1 cup (226 g) butter, softened

3 cups (384 g) sifted flour (or not … I never sift)

1 tsp. baking soda

1 tsp. table salt or 1.5 teaspoons kosher salt

4 to 5 eggs, see notes above

2 tsp. vanilla extract

1 cup nuts, optional (I never add nuts)

1/2 cup buttermilk

1 quart mashed bananas, about 6 to 8 (ripe to overripe)


Preheat the oven to 180°C Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)

In a stand mixer, cream butter and sugar until light and fluffy.

Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.

With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.

Add the flour mixture in two additions, and mix until just combined.

Divide batter between the two prepared pans.

Bake for approximately 1 hour.

Remove from oven and turn loaves out onto cooling rack immediately. Let cool.

Note this makes 2 banana breads!